Harira
prep: 20 minutes
cook: 1 hour and 30 minutes
serving: 6
Nutrition Facts
each serving
KCal
308
Carbs
23.9g
fiber
8g
Protein
25.7g
Fat
10.4g
Saturates
3.3g
Sugars
11.7g
Salt
0.73g
Fruit/Veg Portion
4
Ingredients
all 19 types- 1 tbsp olive oil
- 200g onion, chopped
- 500g lean lamb, cut into 1cm cubes
- 3 peppers – red, yellow and green, chopped
- 2 carrots, diced
- 1 aubergine, chopped into 2cm cubes
- 3 cloves garlic, chopped
- 1 heaped tsp paprika
- 1 heaped tsp cumin
- 1 rounded tsp turmeric
- 1 heaped tsp cinnamon
- 1 x 400g can chopped tomatoes
- 1 vegetable stock cube (gluten-free)
- 1.5 litre boiling water
- 1 x 400g can chickpeas, drained
- 1 x 400g can green lentils, drained
- 170g pot 0% fat Greek yogurt
- 30g bunch fresh coriander, chopped
- lemon wedges
Directions
7 steps in totalStep 1
Heat the oil in a large pan, add the onion and cook for 5 minutes until starting to brown.
Step 2
Add the lamb and cook for a further 7 minutes, stirring regularly.
Step 3
Now add the peppers, carrots and aubergine, mix well and cook for 5 minutes.
Step 4
Next, add the garlic, paprika, cumin, turmeric and cinnamon. Mix well, then add the tomatoes, crumble in the stock cube and stir in the water.
Step 5
Bring to the boil, stir and cover. Turn down the heat and simmer gently for 1 hour, then add the chickpeas and lentils, including their water. Mix well and cook for a further 30 minutes.
Step 6
Meanwhile, mix the yogurt and coriander together.
Step 7
Ladle the soup into bowls and top with a dollop of the coriander yogurt and a squeeze of lemon.
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